Caramel Popcorn with Nuts

Caramel Popcorn with Nuts

– Grace Svenson

1 cup pecan halves

1 cup whole almonds

9 cups popped corn

1 1/3 cups brown sugar

1 cup butter

½ cup Rogers Golden Syrup or corn syrup

½ tsp. cream of tartar

½ tsp. soda

½ teaspoon vanilla

1. Heat oven to 300*F.

2. Spread nuts on cookie sheet and roast for 20 minutes, stirring occasionally, keeping an eye on them. Cool and mix with popcorn in a large buttered bowl.

3. Combine sugar, butter, syrup and cream of tartar in a saucepan. Cook until it forms a ball when dropped into a glass of cold water. Should take about 5 minutes.

4. Remove from heat, stir in soda and vanilla.

Pour over popcorn and nuts. Mix until well coated.

5. Pour onto a buttered cookie sheet and spread out. When cool break apart.